Boeuf Bourguignonne

Boeuf Bourguignonne

Ready in 4 hours
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Boeuf Bourguignonne"

Share it:

A traditional robust beef stew from Burgundy, this dish can be made with any good stewing cut. We use the steak from Abel and Cole for this dish it is superb just go to the Abel and Cole website. Choose a light, dry red wine a Pinot Noir or Beaujolais and marinate the beef overnight for the most flavour, it will look purple but that just goes to show that it has absorbed as much of the wine flavour.

"Great recipe ... mine is very similar, except I marinade the meat for 48 hours and add 1/4 cup cognac to the wine ... thanx"

- summerpls

Ingredients

Are you making this? 
-- For The Beef and Marinade --
500 grams Beef Stewing Steak; cut into nice big bite size pieces, we use chuck steak
250 milliliters Red wine; this should be a Burgundy but a good robust wine is ok
30 mililiters olive oil
1 Onion; chopped
2 Carrots; chopped
2 cloves Garlic; chopped
1 Bay leaf
2 tablespoon Chopped parsley
2 tablespoon Fresh Thyme Leaves
1/2 teaspoon Cracked black pepper
1/2 teaspoon Sea salt
-- For The Boeuf Bourguigonne --
120 grams Bacon; diced
2 tablespoon Plain flour
150 grams Mushrooms; wiped clean and quartered, or you could use button mushrooms
200 grams Button Onions; (something like you would use for pickling) or small shallots, p
10 grams Chopped parsley
Salt & freshly ground black pepper; to taste

Original recipe makes 4

Servings  

Preparation

In a large bowl, add the beef, dry wed wine, olive oil, chopped onion, chopped carrots, chopped garlic, the bay leaf, parsley, thyme, cracked pepper, and salt. Cover and let marinate in the fridge for at least 2 hours but it is preferred to let it marinate overnight, turning it over occasionally.

Drain the beef and pat dry, strain the marinade and reserve it and the vegetables separately. Heat a large casserole over a medium to high heat, add, and brown the bacon remove the bacon, leaving the fat in the pan, you should have about 2 tablespoons of fat in the pan if not add some vegetable oil to make it up. Return the pan to a medium to high heat and add the beef in batches (this so as not to overcrowd the pan and end up steaming the beef and brown on all sides. Remove with a slotted spoon, and then add the reserved vegetables and cook until lightly browned about 5 minutes. Stir in the 2 tablespoons of plain flour and cook stirring, until beginning to brown, this will take about 1 minute stir in the marinade, then return the beef and bacon to the pan. Bring to a boil reduce the heat to low and cook, covered until the meat is fork-tender, 1 ? hours to 2 hours.

Add the mushrooms and the onions, cover, and cook until the vegetables are tender about 20 minutes, skim any fat off the surface and add the parsley, salt, and pepper.

If you think, it needs thickening whisk in a little Beurre Mani? (kneaded butter, see notes) and simmer stirring until thickened.

Notes:

Beurre Mani? (kneaded butter), is a dough, made up of equal parts of soft butter and flour, it is used to thicken soups and sauces. By kneading the flour and butter together, the resulting paste/dough is a good thickener. When the beurre mani? is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

Beurre mani? should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use. Unused beurre mani? can be stored in a covered dish or jar for up to two weeks in the refrigerator.

Start with 1 tablespoon of plain flour and 1 tablespoon of softened butter, Work the butter and flour together by hand, once the flour is incorporated into the butter your Beurre Mani? is done and prepared to add to your stews, soups, and sauces, remember though to just add it a little at a time, making sure that it is stirred well in.

Notes

We like to serve this dish with new potatoes or mashed potatoes and a green vegetable.

This was a very popular dish at The Great Tree Hotel and the Whitewell Hotel and dinner parties at Wilton Lodge would not have been complete without at least 1 party having this as its main course.

Credits

Added on Award Medal
Verified by stevemur

Boeuf Bourguignonne, a French Classic dish photo by Astro-Chef Astro-Chef

Calories Per Serving: 2347 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Boeuf Bourguignonne

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Great recipe ... mine is very similar, except I marinade the meat for 48 hours and add 1/4 cup cognac to the wine ... thanx
summerpls 2 years ago
Great recipe and totally worth the effort. Thank you for posting!
JBKitchen2011 3 years ago
We like to serve this dish with new potatoes or mashed potatoes and a green vegetable. This was a very popular dish at The Great Tree Hotel and the Whitewell Hotel and dinner parties at Wilton Lodge would not have been complete without at least 1 party having this as its main course. [I posted this recipe.]
Astro-Chef 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free